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Health Canada reminds Canadians of important summer food safety tips

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2019/70787a-eng.php

Aug 20, 2019 ... a portable cooler with ice packs to hold your perishables. Clean up: Use clean water and soap to wash all utensils, dinnerware, countertops and cutting boards thoroughly before and after use. Sanitize cooking equipment, utensils and work surfaces with a kitchen cleaner or a mild bleach solution. Rinse with fresh water and air dry. For more information, please visit

Barbecue Food Safety Tips

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2011/13605a-eng.php

Apr 3, 2013 ... and cooking raw meat carefully. Storing: Raw meat should always be stored in the refrigerator or cooler at 4 ºC (40 ºF) or below. If you are storing raw meat in a cooler, make sure that it is packed with ice and the cooler stays out of direct sunlight. Avoid opening it too often. Ensure meat products are well sealed and that ice water doesn't come in contact

Barbecue Food Safety Tips

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2010/13513a-eng.php

Apr 24, 2013 ... that it is packed with ice and the cooler stays out of direct sunlight and avoid opening it too often. Make sure to keep raw meat and other foods separate to avoid cross-contamination. Cleaning Remember to wash your hands and other utensils, like cutting boards, counters and knives, carefully with soap and warm water before and after handling raw meats. This helps avoid

Barbecue Food Safety

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2015/53385a-eng.php

May 14, 2015 .... Many of these cases could be prevented by following proper food handling and preparation techniques. You can help lower your risk of foodborne illness by handling and cooking raw meat carefully. Here are some important safety tips to follow: Storing Always store raw meat in a refrigerator or cooler at 4ºC (40ºF) or below. If using a cooler, pack it with ice

Food Safety Tips for Fresh Produce

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2014/40433a-eng.php

Jul 7, 2014 ... again for other foods, including fruits and vegetables. Step Two - Separate: Keep your produce separate from raw (uncooked) meats. When you pack a cooler for an outing, it is important to keep your raw meats separate from your fresh produce and other ready-to eat foods. If possible, use a separate cooler for your raw meats such as hamburger patties, poultry

Summer Food Safety

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2014/40229a-eng.php

Jun 23, 2014 ... cooler with freezer packs or blocks of ice to keep the temperature at 4° C (40° F). Keep the cooler out of direct sunlight and avoid opening it too often. Use separate coolers for food and drinks to keep the perishable food colder for longer because the cooler won’t be opened as often. Put leftovers back in the cooler as soon as you are finished eating. On hot

Food Safety During the Summer Months

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2011/13622a-eng.php

Apr 25, 2013 ...) for leftover food and boned and deboned poultry parts 85° C (185° F) for whole poultry Step Four – Chill: Keep cold food cold. Perishable foods that are normally in the refrigerator, such as luncheon meats, cooked meat, chicken, and potato or pasta salads, must be kept in an insulated cooler with freezer packs or blocks of ice to keep the temperature at 4° C (40° F

Food Safety During the Summer Months

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2013/34217a-eng.php

Jun 18, 2013 ... C (185o F) for whole poultry Step Four - Chill: Keep cold food cold. Perishable foods that are normally in the refrigerator, such as luncheon meats, cooked meat, chicken, and potato or pasta salads, must be kept in an insulated cooler with freezer packs or blocks of ice to keep the temperature at 4o C (40o F). Put leftovers back in the cooler as soon as you

Food Safety During the Summer Months

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2010/13404a-eng.php

Apr 24, 2013 ... in the refrigerator, such as luncheon meats, cooked meat, chicken, and potato or pasta salads, must be kept in an insulated cooler with freezer packs or blocks of ice to keep the temperature at or near 4° C (40° F). Put leftovers back in the cooler as soon as you are finished eating. The simple rule is: When in doubt, throw it out. More information on summer food safety

Food Safety During the Summer Months

https://www.healthycanadians.gc.ca/recall-alert-rappel-avis/hc-sc/2012/15010a-eng.php

Mar 26, 2013 ..., must be kept in an insulated cooler with freezer packs or blocks of ice to keep the temperature at 4° C (40° F). Put leftovers back in the cooler as soon as you are finished eating. The simple rule is: When in doubt, throw it out. More information on summer food safety is available from: Health Canada's Summer Food Safety Tips Health Canada's Barbecue Safety

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